Description
This Pancake Stack Berry Holly features fluffy pancakes topped with a vibrant berry compote and mint leaves, making it a delightful addition to any breakfast or brunch table. Perfect for family gatherings or a cozy morning treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1¾ cups buttermilk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
- 1 cup fresh or frozen raspberries
- ½ cup granulated sugar (for compote)
- 2 tablespoons water
- 1 teaspoon lemon juice
- ¼ cup fresh mint leaves
- Maple syrup, to taste
- Powdered sugar, for dusting (optional)
Instructions
- Preheat skillet or griddle over medium heat and grease lightly with butter.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Beat eggs, then add buttermilk, melted butter, and vanilla in a separate bowl.
- Gently combine wet and dry ingredients until just mixed.
- Pour batter onto skillet (1/3 cup for each pancake) and cook until golden brown on both sides.
- Prepare berry compote by simmering cranberries, raspberries, sugar, water, and lemon juice until thickened.
- Stack pancakes, top with berry compote, and garnish with mint leaves and powdered sugar if desired.
Notes
For vegan options, use flaxseed eggs instead of regular eggs.
Substitute buttermilk with a mixture of milk and vinegar for a similar effect.
Store leftovers in an airtight container; refrigerate for up to a week or freeze for longer storage.
Nutrition
- Serving Size: 1 pancake with compote
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg